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A plate of rich smothered pork chops with gravy

Classic Smothered Pork Chops

Tender pork chops smothered in a rich, savory gravy are a classic comfort food. This recipe delivers juicy pork infused with aromatic flavors, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pork Chops
  • 4-6 bone-in or boneless pork chops about 1-inch thick
Seasoning Mix
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Salt plus more to taste
  • 1/2 teaspoon Black Pepper plus more to taste
  • 1 teaspoon Paprika sweet or smoked
  • 1/2 teaspoon Garlic Powder
For Searing and Gravy
  • 2 tablespoons Olive Oil or Vegetable Oil
  • 2 tablespoons Butter
  • 1 medium Onion thinly sliced
  • 2-3 Garlic cloves, minced
  • 2 cups Chicken Broth (or Beef Broth)
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Fresh Thyme chopped (or 1/2 teaspoon dried)
  • Bay Leaf optional

Equipment

  • Paper towels
  • Shallow dish
  • Large, heavy-bottomed skillet or Dutch oven
  • Plate
  • Whisk

Method
 

Preparation
  1. Pat the pork chops dry and dredge them in a mixture of flour, salt, pepper, paprika, and garlic powder, shaking off any excess.
Cooking
  1. Sear the floured pork chops in hot olive oil for 3-4 minutes per side until golden brown, then remove and set aside.
  2. In the same skillet, melt butter and cook the sliced onion for 5-7 minutes until soft; then add minced garlic and cook for another minute.
  3. Sprinkle 1 tablespoon of the seasoned flour over the onions and garlic, stirring for 1-2 minutes to create a light roux.
  4. Gradually whisk in the chicken or beef broth, scraping up any browned bits from the bottom of the pan, until the gravy is smooth.
  5. Stir in Worcestershire sauce, fresh thyme, and optional bay leaf, then bring the gravy to a gentle simmer.
  6. Return the seared pork chops to the skillet, nestling them into the simmering gravy so they are mostly submerged.
  7. Cover the skillet, reduce heat to low, and simmer for 20-30 minutes until the pork chops are fork-tender.
Rest and Serve
  1. Remove from heat, discard the bay leaf, and let the chops rest in the gravy for a few minutes before serving to reabsorb juices.

Notes

For extra flavor, you can brown the pork chops in bacon fat instead of olive oil. If you don't have fresh thyme, use half the amount of dried thyme. Adjust salt and pepper to your taste throughout the cooking process. Serve with mashed potatoes or rice to soak up the delicious gravy.